Wednesday, June 17

Whenever I see heavy cream in recipes, I try and find a way to get around it. I just can't get myself to use cream in my cooking, I just feel like I'm sinning or something. This is definitely a direct influence from my mother. I was raised in a very healthy household. I was lucky to get 98% fat free popcorn. As a kid, I craved that 2% fat! Now that I'm on my own, I definitely explore other types of cooking, but I still can't do the cream. I just can't! So when I saw this recipe, I adapted it, and voila! A perfectly creamy cream-less pasta dish! The smokey flavor from the caramelized leeks and the creamy feta together create a kick ass bowl of noodles! Trust me. My apartment smelled so good my dog was going crazy!

Pasta with caramelized leeks and feta cream sauce

1 lb pasta, I used fettuccine but any shape would work

2 leeks, sliced thin

2 cloves garlic, minced

1/4 cup feta, more for topping

Couple leaves mint, optional

salt 'n' peppa

1 Boil a pot of water, season with kosher salt. Place noodles in rapidly boiling water and cook until al-dente.

2 Cut tall dark part off the leeks and discard. Wash light green part thoroughly and slice into thin rings.

3 Saute sliced leeks over medium heat with olive oil and a bit of butter. Cook until softened and slightly golden. Season with salt 'n' peppa.